Directions:

Combine the flour, soda water, and baking powder in a bowl and whisk together to form a smooth batter. Stir in the corn and cayenne, and season with salt and pepper. Refrigerate for 15 minutes until chilled.

Heat the oil in a shallow frying pan over medium-high heat. Stir the batter, then carefully drop a spoonful into the pan-it should spread out to be 3-4in (7.5-10cm) across. Stir the batter again and add 2-3 more spoonfuls, depending on the size of your pan, and, working in batches, cook for 4-6 minutes, turning once, until golden brown. Remove with a slotted spoon or spatula and place on paper towels to drain. Serve with aïoli (garlic mayonnaise) and a crisp salad.

Tips:

The fritters will be crisper if the mixture is cold when it goes into the hot pan. Use fresh corn, sliced off the cob, if you can.

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